Cowboy Beef Stew

Yield: 6 servings

Preparation Time: and Total Time: 2 1/4 to 3 hours

Ingredients

1 package (12 to 14 ounces) dried bean soup with seasoning packet (not quick cooking)

2 1/2 pounds beef for stew, cut into 1- inch pieces

2 Tablespoons vegetable oil, divided

2 cans (14 1/2 ounces each) diced tomatoes with peppers and onion

1 3/4 cup beef broth

3 cups diced potatoes or hashbrowns

Salt

Pepper

Add To

Nutrition Facts

Yield: 6 servings

Approximate Nutrient Content per serving:

Calories: 509

Calories From Fat: 144

Total Fat: 16g

Saturated Fat: 4g

Cholesterol: 91mg

Sodium: 898mg

Total Carbohydrates: 46g

Dietary Fiber: 2g

Protein: 47g

This recipe is an excellent source of protein, niacin, vitaminB6, vitaminB12, iron, selenium and zinc.

Please Note: Nutritional values listed may vary from final results depending on actual measurements, products and brands used to prepare the recipe.

Directions:

Soak beans in water overnight in the refrigerator following package directions. Reserve seasoning packet.

Coat beef with seasoning from reserved packet. Heat 1 Tbsp oil in large stockpot over medium heat until hot. Brown 1/3 of beef; remove from stockpot. Repeat twice with remaining oil and beef, adding additional oil as needed.

Pour off drippings; return beef to stockpot. Drain beans; discard water.

Add beans, tomatoes and beef broth to stockpot. Bring to a boil. Reduce heat; cover tightly and simmer 1 3/4 to 2 1/4 hours, or until beef is fork tender.

Stir in potatoes; bring to a boil. Reduce heat; continue simmering, uncovered, 5 to 7 minutes or until potatoes are tender, stirring occasionally.

Season with salt and pepper, as desired.

Recipe courtesy of Cattlemen's Beef Board and National Cattlemen's Beef Association

Please note that some ingredients and brands may not be available in every store.